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Ingredients
½ pound medium-size boiling potatoes, peeled
Salt
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 16-ounce can of tomato puree
½ teaspoon crushed rosemary
1 tablespoon finely chopped Italian parsley
Salt and freshly ground black pepper
3 cloves garlic, sliced thin
1 pound collard greens, rinsed and chopped
¼ cup chopped scallions
¼ cup freshly grated Parmesan cheese
6 eggs, well-beaten
Nutritional analysis per serving (4 servings)
31 grams carbs; 246 milligrams cholesterol; 389 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 9 grams fiber; 949 milligrams sodium; 19 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes in saucepan with water to cover them, add a little salt, bring to a boil and cook until potatoes are just tender, about 20 minutes. Do not overcook. Drain the potatoes and dice them into a large bowl.
- Step 2
While the potatoes are cooking, heat one half tablespoon of the oil in a shallow saucepan, add the onions and cook until tender but not brown. Stir in the tomato puree and rosemary and simmer for 15 minutes. Stir in the parsley and season to taste with salt and pepper, then set the saucepan aside off the heat.
- Step 3
Heat two tablespoons of the oil in a 12-inch skillet, preferably nonstick. Add the garlic, cook until golden, then stir in the collards and scallions. Cook over medium-high heat until the collards have wilted. Cook long enough to evaporate the excess moisture in the pan and add the collards to the potatoes in the bowl. Mix the potatoes and collards together and season to taste with salt and pepper. Mix in the cheese.
- Step 4
Wipe out pan, place over medium heat and add remaining oil. Pour eggs into the pan, tilting the pan so the eggs are evenly distributed, then spread the collard and potato mixture evenly over the eggs. Cook until the bottom has set and is lightly browned.
- Step 5
Using a spatula, loosen the frittata in the pan so it easily moves around. Place a dish larger than the skillet over the skillet and, holding the skillet and the dish tightly together with potholders, turn them over so the frittata is on the dish. Then slide the frittata back into the skillet, cook a few minutes longer to set the other side and transfer to a serving dish.
- Step 6
Warm tomato sauce and spoon some over each serving of frittata.
Private Notes